Chop <quantity>½</quantity> lemon into small pieces and transfer to a bowl

Finely chop <quantity>¼<unit>bunch</unit></quantity> of dill and add to the bowl

Add <quantity>100<unit>g</unit></quantity> of brown sugar and <quantity>100<unit>g</unit></quantity> of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid

Add a <quantity>500<unit>g</unit></quantity> skinless salmon fillet and cover it with the rest of the mixture. Cover the container with the lid

Refrigerate for 24h until it is cured

Remove the curing mixture and pat dry the salmon

Cut the cured salmon into fine slices

Transfer the slices to a clean container

Keep it frozen and defrost prior to using. The cured salmon is ready

Enjoy!